I still remember the first time I had Chicken Korma. In fact, it was the first time I ate Indian food. Gary always raved about how delicious Indian food was, and being the meat and potato gal that I was, I turned my nose up at it. So one day, for Gary’s sake, I decided I would surprise him and try it. I told him to get in the car, I was taking him to dinner but wouldn’t tell him where. Imagine his disbelief when we pulled into an Indian restaurant. I had no idea what to order, and after a quick discussion with Gary and the waiter, Chicken Korma would be my choice. I was in love from that point on with Indian food, and I’ve never looked back!
Any time I go to an Indian restaurant there’s a pretty good chance I’m going to order Chicken Korma. I can’t help it. I’m a creature of habit. These days, eating out Indian food is rare. I just make it at home, and oh the satisfaction I get from it! It’s so easy with my Indian Spice Kit.
I love the complex, subtle flavors of the sauce and chunks of chicken generously served over basmati rice…. Taking a piece of naan and soaking up the extra sauce…. Oh yes! The only problem is I completely over indulge on Korma, thinking to myself “I really shouldn’t have eaten those last few bites.” But who am I kidding?! It’s totally worth it! I spent a lot of time creating this Korma and I hope you enjoy it! Don’t let the long ingredient list intimidate you, this recipe really isn’t difficult.
- ¼ cup cashews
- ½ cup canned coconut milk
- ½ cup heavy cream
- 3 Tbsps. oil
- 1 ½ cups onion, minced
- 2 tsps. fresh ginger, minced
- 2 tsps. garlic, minced
- 1 ½ lbs. boneless, skinless chicken breast, cubed bite-size
- 2 tsps. each coriander, cumin
- 1 tsp. each curry powder, turmeric, paprika, salt, sugar
- ⅛ tsp. cardamom
- ½ (8 oz.) can tomato sauce
- ½ cup water
- ⅔ cup plain yogurt
- ¼ cup fresh cilantro, chopped
- Put cashews, coconut milk, and cream in a food processor or blender and blend very smooth. Set aside.
- Heat oil in a large sauté pan on medium heat. Add onions and ginger and sauté 3 minutes. Add garlic and sauté 2 minutes.
- Add chicken cubes, spices, and salt. Sauté 3-4 minutes searing chicken on all sides. Add a little water if the spices stick.
- Stir in tomato sauce and water. Bring to a boil on medium/high heat. Cover and reduce heat to medium/low to low. Simmer 10 minutes.
- Turn off heat and allow to sit 2-3 minutes. Stir in yogurt and cashew/coconut milk/cream mixture.
- Turn heat to medium and cook 15-20 minutes uncovered until sauce thickens.
- Sprinkle in cilantro and serve with basmati rice and naan.